Nono's Cloverleaf Yeast Rolls
1 pkg dry yeast or 1 yeast cake
1/4 cup warm water (105° - 115°F)
1 Tbs sugar
1 cup milk, scalded and cooled to (105° - 115°F)
3 cups all-purpose flour, divided
1/2 tsp salt
1-1/2 Tbs unsalted butter, melted
In a large bowl, combine yeast, sugar and warm water. Let stand for 5 minutes to proof yeast.
Meanwhile, grease large muffin tins and set aside.
To the bowl, add the scalded milk, 1-1/2 cups of flour and salt. Beat hard until combined. Add remaining 1-1/2 cups of flour and knead to an elastic dough on a floured pastry board or counter. Return the dough to the bowl and cover it with a kitchen towel. Set the bowl in a warm place to rise to double.
After the first rise, punch down the dough and knead lightly. Pinch off golf-ball sized pieces, and place 3 pieces in each prepared muffin cup.
Brush each roll with melted butter, and set the muffin tin aside to rise to double.
When dough is risen, put the rolls into a cold oven and turn the heat on to 425°F. Cook until light brown.
1/4 cup warm water (105° - 115°F)
1 Tbs sugar
1 cup milk, scalded and cooled to (105° - 115°F)
3 cups all-purpose flour, divided
1/2 tsp salt
1-1/2 Tbs unsalted butter, melted
In a large bowl, combine yeast, sugar and warm water. Let stand for 5 minutes to proof yeast.
Meanwhile, grease large muffin tins and set aside.
To the bowl, add the scalded milk, 1-1/2 cups of flour and salt. Beat hard until combined. Add remaining 1-1/2 cups of flour and knead to an elastic dough on a floured pastry board or counter. Return the dough to the bowl and cover it with a kitchen towel. Set the bowl in a warm place to rise to double.
After the first rise, punch down the dough and knead lightly. Pinch off golf-ball sized pieces, and place 3 pieces in each prepared muffin cup.
Brush each roll with melted butter, and set the muffin tin aside to rise to double.
When dough is risen, put the rolls into a cold oven and turn the heat on to 425°F. Cook until light brown.
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